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Salmon en papillote (in paper) baked with kimchi prawn head butter
- Step 1
Preheat the oven to 180 degrees.
- Step 2
In a pot on a high heat, add your butter and cook until golden brown and almost burn (approx. 4-5 minutes). Add in your prawn heads (and any prawn shells you have) and cook for another 10 minutes, smashing and breaking up those shells for maximum flavour. Strain the butter into a bowl (sitting over ice), and discard the shells. Using a whisk, whisk the butter until it re-emulsifies (comes back together in a thick paste), fold in the kimchi and ginger and set aside.
- Step 3
Pull out one long sheet of parchment/baking paper on the bench. Place your asparagus in the middle, then top with your Tassal Salmon, 4 half cherry tomatoes & one tablespoon of the kimchi butter.
- Step 4
Pull up all four sides of the parchment paper to create a pouch and then secure the top by tying a knot at the top using butcher’s twine.
- Step 5
Place in your pre heated oven and bake for 25 minutes.
- Step 6
While your salmon is cooking, mix together lemon juice & olive oil until combined.
- Step 7
Once your salmon is cooked, place your salmon bag on a plate, and using scissors, cut the top off your salmon bag, dress with lemon juice and serve immediately with fresh green salad or veggies.
2 Tassal Salmon fillets (skin off)
1 cup prawn heads (& shells)
250g butter, soft
½ cup store-bought kimchi
1 tsp ginger, minced
1 punnet cherry tomatoes, cut in half
1 bunch asparagus, ends chopped and tidied
2 tbsp lemon
1 cup olive oil
1 lemon, cut into wedges
Greens, to accompany